Planning to Start a Business? Capital Alone Is Not Enough—Key Steps to Avoid the Wrong Strategy
Jakarta, VIVA – Building a business requires more than simply setting aside financial capital. Prospective entrepreneurs also need to prepare a thorough plan, from choosing a location and setting up the premises to providing equipment and ensuring staff are ready to manage day-to-day operations.
These preparations are even more important for entrepreneurs planning to open food and beverage outlets, including franchise businesses.
As well as considering market potential, business owners need to ensure products can be served consistently, customer service runs smoothly and operational needs are in place before the outlet opens to customers.
Here are seven steps to consider before opening a business outlet, as compiled by VIVA on Thursday (15 October 2026).
- Agreeing the Contract and Terms
The first step is to agree on the partnership contract. Before signing, you should understand each party’s rights and obligations, the investment required, the division of responsibilities and the applicable operating terms.
Capital calculations should not focus solely on the initial joining fee. You should also account for renovation, equipment, initial stock, labour costs and reserve funds to keep the business running.
- Assessing the Location and Market Potential
Choosing a location is an important factor in establishing an outlet-based business. A strategic site can improve the chances of reaching customers, but the decision should not be based solely on high footfall.
Prospective entrepreneurs should consider population density, consumer profiles, purchasing power, accessibility, parking availability and the level of competition in the area.
Rent and operating costs at the site should also be weighed against projected revenue. A busy location may not be profitable if rent is too high or the target market is not a good fit.
- Deciding on the Outlet’s Design and Layout
Once the location has been chosen, the next step is to prepare the outlet’s design and layout. This is not just about appearance, but also customer comfort and the smooth running of operations. The ordering area, storage for ingredients, work equipment and space for staff should all be planned from the outset.
A well-designed layout can help reduce bottlenecks in service and make the most of the available space. If the business operates through a partnership, the outlet’s design should also comply with the terms agreed by both parties.